In Diarrhcea the diet must be as little irritating as
DIET IN DISEASES
83
possible, and in severe cases all food may be stopped
for 24 hours, and only a little barley water, made fresh
every day, or even twice a day in summer, given to
quench thirst. After that, carefully prepared arrowroot
may be given, and the albumin water mentioned above.
Lecture V. Constipation
In constipation the great point is to stimulate the
action of the bowels by mechanical means.
This can be done by introducing into the dietary
foods which have a good deal of cellulose in their
composition, such as wholemeal bread, oatmeal por-
ridge, and green vegetables. Water should be given
freely, preferably in the early morning.
Olive oil taken by itself, with stewed prunes, potatoes,
and with salad, is of great value in obstinate cases of
constipation. Stewed fruit, especially figs and prunes,
may be freely used.
Lecture VI. Anaemia and Gout
The great cure for anaemia is iron and fresh air — sea
air, if possible — and highly concentrated animal food.
The best food is underdone red meat, and the most
appetizing and digestible way of cooking this is to grill
small pieces of the best steak or good loin chops.
Roast meat which has been roasted in front of the fire
is admirable, and so is the gravy which comes from the
meat when it is being carved. Hare soup and game
may be given, but not white meat or poultry. A great
deal may also be done by inducing the patient to eat
raw scraped sandwiches, which should be carefully
prepared, and so should raw beef tea, without his
6 — 2
84
INSTRUCTION IN COOKERY
knowledge, and disguised as much as possible according
to the directions given.
Gout — In catering for a gouty patient, all food which
is too stimulating must be avoided. It is best to avoid
most foods which produce uric acid, as beef, liver, etc.
Too much tea, coffee, and meat extracts are also bad,
and it will be well to limit the diet to one compound,
mainly of vegetables, eggs, and milk. A spare diet is
best, and no alcohol should be taken, except, perhaps,
a little whisky.
Good marrow on toast is nourishing, and, if the
real thing, and not the slices of beef fat sold at some
restaurants under the name, is both nourishing and
appetizing. Raw eggs or poached eggs are good, and
preparations of cheese.
Lecture VII. Beverages for Sickness
In nearly all the above diseases the patient is more
or less affected by terrible thirst. Milk food, unless
diluted with water or soda-water, has a very cloying
effect on the palate. All drinks should be given under
the doctor’s orders, as in some cases fruit drinks will be
forbidden. They should be made from very fresh fruit,
and should never be kept long before being given, as
any sign of fermentation might be very bad in its
effects. They should never be made very sweet. In
icing them, if this is allowed, it is best to place the
vessel containing them on to ice, and not put the ice
into them, as very often the microbe which has been
destroyed by using boiled water may be present in a
numb state in the ice, and when thawed may be very
dangerous to the patient in his weak state.
DIET IN DISEASES
85
Lecture VlII. More Elaborate Dishes for
Convalescence
Page 37
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In Diarrhoea the diet must be as little irritating as
possible, and in severe cases all food may be stopped for 24 hours, and only a little barley water, made fresh every day, or even twice a day in summer, given to quench thirst. After that, carefully prepared arrowroot may be given, and the albumin water mentioned above.
Lecture V. Constipation
In constipation the great point is to stimulate the action of the bowels by mechanical means.
This can be done by introducing into the dietary foods which have a good deal of cellulose in their composition, such as wholemeal bread, oatmeal porridge, and green vegetables. Water should be given freely, preferably in the early morning.
Olive oil taken by itself, with stewed prunes, potatoes, and with salad, is of great value in obstinate cases of constipation. Stewed fruit, especially figs and prunes, may be freely used.
Lecture VI. Anaemia and Gout
The great cure for anaemia is iron and fresh air — sea air, if possible — and highly concentrated animal food.
The best food is underdone red meat, and the most appetizing and digestible way of cooking this is to grill small pieces of the best steak or good loin chops. Roast meat which has been roasted in front of the fire is admirable, and so is the gravy which comes from the meat when it is being carved. Hare soup and game may be given, but not white meat or poultry. A great deal may also be done by inducing the patient to eat raw scraped sandwiches, which should be carefully prepared, and so should raw beef tea, without his 6 — 2
knowledge, and disguised as much as possible according to the directions given.
Gout — In catering for a gouty patient, all food which is too stimulating must be avoided. It is best to avoid most foods which produce uric acid, as beef, liver, etc. Too much tea, coffee, and meat extracts are also bad, and it will be well to limit the diet to one compound, mainly of vegetables, eggs, and milk. A spare diet is best, and no alcohol should be taken, except, perhaps, a little whisky.
Good marrow on toast is nourishing, and, if the real thing, and not the slices of beef fat sold at some restaurants under the name, is both nourishing and appetizing. Raw eggs or poached eggs are good, and preparations of cheese.
Lecture VII. Beverages for Sickness
In nearly all the above diseases the patient is more or less affected by terrible thirst. Milk food, unless diluted with water or soda-water, has a very cloying effect on the palate. All drinks should be given under the doctor’s orders, as in some cases fruit drinks will be forbidden. They should be made from very fresh fruit, and should never be kept long before being given, as any sign of fermentation might be very bad in its effects. They should never be made very sweet. In icing them, if this is allowed, it is best to place the vessel containing them on to ice, and not put the ice into them, as very often the microbe which has been destroyed by using boiled water may be present in a numb state in the ice, and when thawed may be very dangerous to the patient in his weak state.
Lecture VlII. More Elaborate Dishes for Convalescence